A classic for a reason, this almost completely storecupboard pasta will see you through many weeknight situations. The sauce makes a great base for cooking fish fillets too, if you fancy a change.
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Heat the oil in a saucepan and gently fry the onions for 5 minutes until lightly browned, adding the garlic for the last couple of minutes. Stir in the tomatoes and tomato purée and heat until simmering.
Roughly chop the anchovies, reserving the oil, and add both to the pan with the olives. Cook gently for 20 minutes until the sauce is thick and pulpy. Season.
Cook the pasta according to pack instructions. Reserve a cup of cooking water, then drain. Return the pasta to the pan and add the puttanesca sauce with a splash of the reserved water. Tear most of the basil into the pan, then stir well. Divide between 4 shallow bowls and serve, scattered with the remaining basil and some parmesan, if liked.
If you use plenty of anchovies in cooking, it’s more economical to buy a small jar instead. Use 30g of the fillets for this recipe and store the rest of the jar in the fridge.
Typical values per serving when made using specific products in recipe
Energy | 1,944kJ/ 461kcals |
|---|---|
Fat | 9.7g |
Saturated Fat | 1.5g |
Carbohydrates | 74g |
Sugars | 13g |
Fibre | 8.4g |
Protein | 16g |
Salt | 2.3g |
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